Easy Refrigerator Pickled Vegetables Recipe - Quick & Tangy!

• servings: 8 servings
• active time: 15 minutes
• total time: 54 years 10 months 14 da

Ingredients

2 cups cauliflower florets

1 cup sliced carrots

1 cup sliced cucumbers

1 red bell pepper, sliced into strips

1 cup green beans, trimmed

3 cloves garlic, minced

2 cups white vinegar

2 cups water

2 tablespoons salt

1 tablespoon sugar

2 teaspoons mustard seeds

1 teaspoon black peppercorns

1/2 teaspoon red pepper flakes (optional)

Directions

Combine cauliflower, carrots, cucumbers, red bell pepper, and green beans in a large bowl.

In a saucepan, bring vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes to a boil. Stir until salt and sugar dissolve.

Pour the hot liquid over the vegetables, ensuring they are submerged. Cool to room temperature.

Transfer vegetables and liquid into jars, ensuring vegetables are fully submerged. Seal jars tightly.

Refrigerate for at least 24 hours. Enjoy chilled!

Nutrition

• Calories: 35 kcal
• Total Fat: 0.5 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1750 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 1.5 g
• Protein: 1 g